Tuesday, January 10, 2012

Sausage and Escarole Tartine

So don't think I actually knew what a tartine was.  I had to look it up.  I was eating at one of my favorite places, Telegraph, and one of the items on the menu that I absolutely love is their sausage tartine.  

Of course, me being me, and not knowing exactly how to make it, I changed things up a bit.

Before we go any further, let me actually tell you want a tartine is.  A tartine is just an open faced sandwich.  Think of it as a giant bruschetta?  Yes.  Do that.

I decided to make an Italian inspired tartine because I'm Italian and that's what I do.

Here are the ingredients:

Cannelloni Beans 
Olive Oil
Red Pepper Flakes
Garlic
White Wine
Rustic Bread
Spicy Italian Sausage 
Escarole (not pictured - wtf? I JUST noticed this)
Parmesan (optional garnish - not pictured)

I was talking to this poor, poor girl Jaclyn who was making my escarole and beans and she was telling me that she didn't have enough time to do the beans.  Enough time?  Didn't you just open the can and dump them in?  Oops, I forgot to mention that I rarely soak beans.  I know, I know, purists out there are shaking their fists but half of what I make is out of convenience, so soaking dry beans would mean that I have them on hand and that I'm patient enough to wait 24 hours.  Yeah....no....

YOU MUST SOAK YOUR ESCAROLE.  If you don't you will be crunching on bits of dirt throughout dinner awkwardly avoiding your husbands glances from across the table as he picks mud out of his teeth.  That happened.

Once you soak, rinse, and even soak again, strain and set aside.  If it's a bit wet, no big deal just stand back when you throw it into the oil.

Heat the olive oil over medium heat.  Throw in the chopped garlic and red pepper flakes.  So the older I get the more I enjoy heat.  That's because your taste buds get less sensitive as you get older (I think they even DIE A LITTLE).  The heat, and everything for that matter, is totally optional and up to you.  Also, you can use mild sausage.  You can even use ground turkey!  I would weep alone in my condo, but you could.

So add the escarole to the pan with the garlic and flakes and half the wine.

I love bread.  Rustic and crunchy bread.  Yum.  Cut it thick and drizzle some olive oil on it and throw it in the oven until it's nice and toasty.  You don't want it rock hard, just nice and toasty.  You could even pop it under your broiler, just make sure to watch it.

Stir the sausage over medium high heat until it's cooked through.  Use the rest of your wine to deglaze the pan to pick up all of the beautiful yummy flavor on the bottom.

This is what one head of escarole looks like cooked down.  Craziness, right?  I only had one on head, but I would probably use 2 for this recipe depending on whether or not you want it more greens or more sausage centric.

Add the sausage and the beans to the pan.

And stir.  See the wine sauce up top?  Yeah that's gooooood.

Get a vegetable peeler and slice some chunks of parm to sprinkle on top for a garnish.

Grab a piece of the toasted bread...


...and pile the escarole, sausage, and beans on top of the toast. Sprinkle with some chunks of parm.  How good does this look?  What.  Is. UP.  

So rustic.

Mmmmmm hmmmmmmmm.

This is a knife and fork kinda dish aka my kinda dish.  Try it out - it's super easy and delicious.  You could serve this as a first course or as a nice comforting lunch.  Or even dinner! Stay hungry! 

Sausage and Escarole Tartine Recipe 
1 15 oz Can Cannelloni Beans, drained and rinsed
3 Tbs Olive Oil, separated 
1/2 Tsp Red Pepper Flakes
4 Garlic Cloves, chopped 
1 Cup White Wine
4 Slices Rustic Bread, cut thick
1 lb Spicy Italian Sausage 
Parmesan

Soak the escarole in water and rinse so all dirt is removed.  Drain and tear into bite size pieces.  Set aside.  Add 2 tablespoons of olive oil to a pan and heat over medium.  At garlic and red pepper flakes and stir for 30 seconds or so.  Add your escarole and stir.  Add half the wine.  In another pan, cook sausage and once it's cooked through and pan is still on, add wine to deglaze and pic up all of the brown bits.  Immediately add to escarole.  Add beans and stir.  Remove from heat.  With remaining olive oil, drizzle on slices of bread and toast until brown or even under your broiler.  Top with sausage, escarole, and bean mixture and drizzle with some of the sauce on the bottom.  Top with chunks of Parmesan as a garnish.  Enjoy! 


5 comments:

  1. Another of your recipes that I can put chicken broth into and make an incredible soup, topped off with parm, crusty bead on the side. This way I can have a couple of bowls full and I won't eat the entire loaf of bread.

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  2. OH my gosh turning this into a soup is such a great idea! I'm on it.

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  3. YUM! This looks/sounds amazing!

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  4. You take such gorgeous photographs! They make me want to eat them off of my screen! I'm definitely going to try this! Thanks! I'm new here from 'Better After' and I'm glad to have been introduced!

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  5. looks divine - I have fresh escarola in the garden and was looking for the perfect recipe!

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Thank you so much for taking the time to comment!